Nutritional Facts

Directions

In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.Yield: 4 dozen.

"I made these last night and they were pretty good, although I personally wanted a touch more sweetness. I may have a few more chocolate chips than I needed-I had mini milk chocolate chips on hand. I thought for the next time I might want to increase the brown sugar to 3/4 cup because I wanted something a little sweeter. This morning I mixed some peanut butter with powdered sugar and a little bit of milk-just to make it spreadable again-to put on top of the muffin. To me, this is the perfect topping for it because I love peanut butter and it gives it just the little bit more of sweet I was hoping for. I might also add some peanut butter chips as some people have. As far as appearance goes, I followed the recipe exactly-except I had to use creamy peanut butter because we were out of crunchy and I did regular-sized muffins. Some people said it didn't look like the picture and had more milk to the batter because it looked dry. My muffins came out moist, not dry and I didn't add any more milk. Really yummy muffins, especially with the peanut butter topping I made."

"This is my go to recipe for peanut butter muffins. I do a lot of baking and have tried out numerous recipes for the perfect peanut butter muffin and this is definitley it! I have made this recipe several times and they come out perfectly every time. Some of the other reviews state that the muffins come out too dry,crumbly,or bland...then they are doing something wrong...the batter will be somewhat thick but don't add more milk than what the recipe calls for because that will drown out the peanut butter flavor and make them drier and bland. These muffins come out perfectly moist and have delicious flavor. I usually toss in some Reese's peanut butter chips in along with chocolate chips. I usually put these in the freezer to have on hand for a quick breakfast. I have never made the mini version of these because the standard size never lasts long in my house!"

"I love this recipe! I was a little affraid they were going to dry and bland, but mine were not...I followed the recipe, but used peanutbutter and chocolate chips. My youngest who has never likes anything loved them, my oldest son however liked them but wouldn't eat them because it had nuts in it and he has a big problem with texture wont even eat homemade mashed potatoes but loves boxed potatoes. Going to try with creamy to see if he will eat them then, other then that super excited about making them for school lunch box."